Focus on food: April 07, 2007

Blueberry Grunt

The following recipe is from our Westport Cooks Archives and the previous “Bridge Street Café- Back to the Porch” class held by Greg Morton . Add your own twist on this recipe as you make your own Blueberry Grunt.

Ingredients:
• 2lbs. fresh or frozen Maine Blueberries
• 1c water
• 3 cups sugar
• 1T lemon zest
• 1 Family loaf, Pepperidge Farm Family White Bread, DE crusted
• soft butter
• cinnamon

Directions:
• Butter a tall sided casserole or baking dish. Place the blueberries in a pot
with the sugar, water and zest and bring to a boil.

• Meanwhile DE-crust bread and butter both sides and sprinkle lightly with cinnamon.

• You will make layers of bread and blueberry mixture in the casserole until it is filled. A layer of bread, a layer of blueberry, a layer of bread, a layer of blueberry, etc.

• Chill and serve with homemade whipped cream, vanilla ice cream or
cinnamon ice cream.